2 slices bacon
1 1/2 pounds beef cubes (about 1 1/2 inches)
1 can (10 3/4 oz.) golden mushroom soup — condensed
1/3 cup Burgundy or other dry red wine
1 large cove garlic — minced
1 medium bay leaf
2 Tablespoons chopped parsley
1/4 teaspoon thyme leaves — crushed
1 pound small whole white onions — about 16
cooked noodles
In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.